No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Corn Soup

The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions, and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.

  • Prep:
  • Total Time:
  • Servings: 4
Corn Soup

Photography: Marcus Nilsson

Source: Martha Stewart Living, July 2012


  • 6 corncobs
  • 1 dried bay leaf
  • 1 medium onion, peeled and cut in half, plus 1 1/2 cups chopped onion (from 1 large onion)
  • 5 fresh thyme sprigs
  • 2 tablespoons light vegetable oil, such as grapeseed
  • 1 tablespoon chopped garlic (from 2 garlic cloves)
  • 1 to 2 cups corn kernels (from 3 ears)
  • 1 1/2 cups half-and-half
  • Coarse salt and freshly ground pepper
  • Sliced scallion, for garnish


  1. Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.

  2. Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.

  3. Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.

Related Topics